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Mushroom & chickpea burgers

High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 271
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 4
  • Protein 15
  • Fat 7
  • Fibre 6
  • Salt 1.13

Nutrition per serving

  • Calories 271
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 4
  • Protein 15
  • Fat 7
  • Fibre 6
  • Salt 1.13

Ingredients

  • 1 tbsp olive oil
  • 250g chestnut mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 1 bunch spring onions, sliced
  • 1 tbsp medium curry powder
  • zest and juice ½ lemon
  • 400g can chickpeas, rinsed and drained
  • 85g fresh wholemeal breadcrumbs
  • 6 tbsp 0% Greek yogurt
  • pinch ground cumin
  • 2 mixed-grain muffins or rolls, toasted and halved
  • 2 plum tomatoes, sliced
  • handful rocket leaves

Method

  1. Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.

  2. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.

  3. Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

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